Mango Rum Tiramisu

Instructions

In a medium bowl, beat mascarpone cheese, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a small shallow dish. Quickly dip each side of the ladyfingers into the mango nectar mixture. Place half of the ladyfingers in the bottom of a 8-inch glass baking dish so they fit tightly. Spread with half of the cream mixture, then top with 3/4 of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for at least 6 hours or up to 24 hours. Cut into 8 equal pieces; garnish with remaining mango slices and mint leaves. Serving Tip: May be served refrigerated or frozen.


Nutrition

Nutrition per serving: 393 calories (47% calories from fat), 20 g total fat, 145 mg cholesterol, 148 mg sodium, 43 g carbohydrates, 1 g fiber, 7 g protein
 

Servings:

 
 

Recipe Category:

Dessert

Preparation Time:

25 minutes

Cooking Time:

6-24 hours chill time

Ingredients

1
(8 ounce) container mascarpone cheese
1
(6 ounce) container vanilla yogurt
6
tablespoons sugar
1/2
cup heavy whipping cream
1/3
cup mango nectar
1/4
cup rum
18
split (double the pieces) small, soft ladyfingers
2
small, ripe mangos, peeled, pitted and thinly sliced, divided
1/4
cup shaved white chocolate
Mint leaves
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